Rose Petal Pound Cake & Lemon Rosemary Biscotti: Delicious Herbal Recipes for Summer Series

We have some more fresh summer herbal recipes for you to try out. If you haven't tried baking with roses before, you're in for a flavourful surprise!

Rose Petal Pound Cake

This lovely cake tastes delicious and travels well, so it is perfect as an elegant treat on road trips.

Ingredients:

1 cup butter, softened

2 cups all-purpose flour

1 1/2 ounces finely chopped almonds

1 2/3 cups white sugar

1/2 teaspoon salt

1 tablespoon rose water (optional)

5 eggs

1 teaspoon almond extract

2 tablespoons chopped non-sprayed pink or red rose petals (remove the white part of petal before chopping)

Directions: Preheat oven to 350º F. Grease & flour a bread or bundt pan. Cream butter well. In a separate bowl beat sugar and eggs together until doubled in volume. Add sifted flour and salt gradually. Fold in creamed butter thoroughly. Add the extract, almonds, rosewater and rose petals. Spoon the batter into the prepared pan. Bake at 350 degrees F for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then invert onto a wire rack, remove pan and allow cake to cool. Dust with icing sugar and garnish with fresh rose petals before serving.

Lemon Rosemary Biscotti

Rosemary adds an amazing taste to this biscotti. Perfect with morning coffee at the summer cottage.

Ingredients:

1/2 cup almonds; whole, toasted

1 Tbsp. lemon zest

1/3 cup butter; sweet

2 ¼ cups all-purpose flour

3/4 c sugar; granulated

1 ½ tsp. fresh rosemary; finely chopped

2 eggs; large

1/4 tsp. salt

1 tsp. vanilla extract

Directions: Cream butter and sugar together. Add in eggs, vanilla, lemon zest, rosemary, salt, and baking powder. Add in flour one cup at a time. Pat into 2 loaves approximately 1-inch high and 2-inches wide. Bake at 325F for 25 minutes or until golden brown. Remove from oven and slide off the baking pan onto a cutting board. Cut loaves into 1/2-inch thick slices and place them back onto the baking pan laying on their side. Return baking pan to the oven and bake another 10 minutes or until crisp.

Variation: For orange/basil biscotti substitute orange zest and fresh chopped basil